Halibut with Browned Butter Caper Sauce
Ingredients
1 cup
flour
1 tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
1 lb.
skinless halibut fillet(s), cut into 4 pieces
4 tbsp. (1 stick)
Kowalski's Unsalted Butter, divided
2 tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
2 tbsp.
drained capers
Directions
- In a shallow dish, combine flour, salt and pepper; dredge fillets in seasoned flour.
- In a large skillet, melt 4 tbsp. butter over medium-high heat. Add fillets; sauté until golden-brown and crispy (6-10 min.), turning once. Transfer fillets to a heated platter when done.
- While fillets cook, heat remaining butter in a small skillet over medium heat until butter starts to bubble (about 2 min.). Increase heat to high; continue cooking, swirling pan constantly, until butter is medium golden-brown (2-3 min.). Stir in lemon juice and capers.
- Drizzle fish with sauce; serve immediately.
